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Culinary Specialist

2 months ago

Williams Lake, British Columbia, Canada Retirement Concepts Full time

About the Role

The Culinary Specialist reports to the Head Chef or designate and is responsible for the daily preparation of all nourishing and visually appealing meals for residents, guests, and staff at Retirement Concepts. This role ensures that the changing dietary needs of the individuals served throughout the community are met and safe food handling methods are followed.

Responsibilities:

  • Review menus and production sheets before preparing.
  • Ensure the use of proper food handling techniques, based on food safety regulations.
  • Complete daily temperature checks for hot and cold food.
  • Complete daily temperature audits for fridges, freezers, and storerooms and record findings on the daily audit form.
  • Prepare and serve foods for therapeutic or specialty diets according to planned menus.
  • Make menu substitutions as necessary and record these in the designated Food Substitution Log in Sheet.
  • Coordinate the workflow and provide direction to designated staff related to the production, delivery, and clean-up of meals for assigned areas.
  • Perform ordering and receiving of consumable items according to established purchasing procedures and policies. Maintain consumable inventory utilizing methods to minimize spoilage and waste.
  • Adhere to time schedules for the service of meals and nourishments.
  • Follow daily production charts, standardized recipes, and daily composite menus, while working within a set budget.
  • Participate actively in planning and preparing special occasion and theme meal days.
  • Actively participate in the orientation of new staff, community programs, meetings, committees, and educational in-services.
  • Maintain a safe environment for residents, family, and staff, through accident prevention, knowledge of emergency procedures and regulations, the safe use of supplies and equipment, and reporting when repairs are necessary, and utilizing infection control procedures.
  • Participate in organizational planning related to Food Services by providing input in the menus, implementation, schedules, and other initiatives to ensure a high standard of Food Services.
  • Required to work positively and collaboratively with all team members and supervisors.
  • In the absence of the supervisor, is responsible for the supervision of department production and service, staff, including direction of staff, interdepartmental communications, and emergencies.
  • Perform other related duties as required.